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@tnandy: pt.3 #knightofcups

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴
￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴
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Region: CH
Saturday 11 July 2026 11:53:10 GMT
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1phreshgirlswag
tian molloy :
please do gone girl or true detective
2026-07-11 21:54:45
0
prod.maxtesy
prod.maxtesy :
That does something to me
2026-07-11 14:36:21
4
s1monya_
fadeidk :
ice
2026-07-11 11:55:06
0
7deetee7
🐉AhvenDetsi🐉 :
2026-07-11 19:43:00
0
marco_zzylq
￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :
he did it again 🫱🏽‍🫲🏾
2026-07-11 12:49:54
3
marco_zzylq
￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :
@￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ he posted
2026-07-11 12:51:10
3
___mvsv
___mvsv :
🔂
2026-07-11 13:19:04
1
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Scallop / Pear / Chive / Curry Leaf / Turnip / Raspberry Vinegar Scallop with Pear, Chive & Curry Leaf Salsa, Turnip and Raspberry Vinegar Gel Pear & Curry Leaf Salsa 1. Make a green oil using fresh curry leaves. 2. Finely chop the chives. 3. Cut the pear into a fine brunoise. 4. Combine the pear, chives, and curry leaf oil. Season lightly and reserve. Scallops 1. In a saucepan, combine butter with fresh thyme and tarragon. 2. Add the zest of half a lemon. 3. Gently heat the butter to 90°C. 4. Remove from the heat and carefully place the scallops into the warm butter. 5. Allow the butter to cool naturally with the scallops submerged for 6–7 minutes. 6. Remove the scallops from the butter. This gentle butter-poaching technique gives the scallops a uniquely creamy texture while infusing them with delicate herb and citrus flavours. 7. Lightly torch the scallops to develop a roasted, caramelised flavour. 8. Finish with a brush of melted butter and a pinch of flaky sea salt. Turnip 1. Slice the turnip very thinly on a mandoline, preferably using a Microplane mandoline. 2. Keep the slices chilled until ready to serve. Plating 1. Place a spoonful of pear and curry leaf salsa in the centre of the plate. Use approximately 1 tablespoon of salsa per scallop. 2. Position the scallop on top of the salsa. 3. Arrange the turnip slices over and around the scallop, folding them naturally for volume and texture. 4. Dot the plate with raspberry vinegar gel to provide a bright, acidic finish. The result is a balance of sweet pear, aromatic curry leaf, rich scallop, crisp turnip, and sharp raspberry vinegar, creating a fresh and elegant dish.
Scallop / Pear / Chive / Curry Leaf / Turnip / Raspberry Vinegar Scallop with Pear, Chive & Curry Leaf Salsa, Turnip and Raspberry Vinegar Gel Pear & Curry Leaf Salsa 1. Make a green oil using fresh curry leaves. 2. Finely chop the chives. 3. Cut the pear into a fine brunoise. 4. Combine the pear, chives, and curry leaf oil. Season lightly and reserve. Scallops 1. In a saucepan, combine butter with fresh thyme and tarragon. 2. Add the zest of half a lemon. 3. Gently heat the butter to 90°C. 4. Remove from the heat and carefully place the scallops into the warm butter. 5. Allow the butter to cool naturally with the scallops submerged for 6–7 minutes. 6. Remove the scallops from the butter. This gentle butter-poaching technique gives the scallops a uniquely creamy texture while infusing them with delicate herb and citrus flavours. 7. Lightly torch the scallops to develop a roasted, caramelised flavour. 8. Finish with a brush of melted butter and a pinch of flaky sea salt. Turnip 1. Slice the turnip very thinly on a mandoline, preferably using a Microplane mandoline. 2. Keep the slices chilled until ready to serve. Plating 1. Place a spoonful of pear and curry leaf salsa in the centre of the plate. Use approximately 1 tablespoon of salsa per scallop. 2. Position the scallop on top of the salsa. 3. Arrange the turnip slices over and around the scallop, folding them naturally for volume and texture. 4. Dot the plate with raspberry vinegar gel to provide a bright, acidic finish. The result is a balance of sweet pear, aromatic curry leaf, rich scallop, crisp turnip, and sharp raspberry vinegar, creating a fresh and elegant dish.

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